Results for Asparagine

Publications & Outputs

1. Free amino acids and sugars in rye grain: implications for acrylamide formation

   Curtis, T. Y., Powers, S. J., Balagiannis, D., Elmore, J. S., Mottram, D. S., Parry, M. A. J., Rakszegi, M., Bedö, Z., Shewry, P. R. & Halford, N. G., 2010, In: Journal of Agricultural and Food Chemistry. 58, 3, p. 1959-1969 11 p.

   Research output: Contribution to Journal/Magazine › Journal article › peer-review

2. Sulphur nutrition differentially affects the distribution of asparagine in wheat grain

   Shewry, P. R., Zhao, F. J., Gowa, G. B., Hawkins, N. D., Ward, J. L., Beale, M. H., Halford, N. G., Parry, M. A. & Abécassis, J., 1/11/2009, In: Journal of Cereal Science. 50, 3, p. 407-409 3 p.

   Research output: Contribution to Journal/Magazine › Journal article › peer-review

3. Effects of genotype and environment on free amino acid levels in wheat grain: implications for acrylamide formation during processing

   Curtis, T. Y., Muttucumaru, N., Shewry, P. R., Parry, M. A. J., Powers, S. J., Elmore, J. S., Mottram, D. S., Hook, S. & Halford, N. G., 11/02/2009, In: Journal of Agricultural and Food Chemistry. 57, 3, p. 1013-1021 9 p.

   Research output: Contribution to Journal/Magazine › Journal article › peer-review

4. Reducing acrylamide precursors in raw materials derived from wheat and potato

   Muttucumaru, N., Elmore, J. S., Curtis, T., Mottram, D. S., Parry, M. A. J. & Halford, N. G., 13/08/2008, In: Journal of Agricultural and Food Chemistry. 56, 15, p. 6167-6172 6 p.

   Research output: Contribution to Journal/Magazine › Journal article › peer-review

5. Genetic and agronomic approaches to decreasing acrylamide precursors in crop plants

   Halford, N. G., Muttucumaru, N., Curtis, T. Y. & Parry, M. A. J., 21/08/2007, In: Food Additives and Contaminants. 24, Suppl. 1, p. 26-36 11 p.

   Research output: Contribution to Journal/Magazine › Journal article › peer-review

6. Changes in free amino acids and sugars in potatoes due to sulfate fertilization and the effect on acrylamide formation

   Elmore, J. S., Mottram, D. S., Muttucumaru, N., Dodson, A. T., Parry, M. A. J. & Halford, N. G., 27/06/2007, In: Journal of Agricultural and Food Chemistry. 55, 13, p. 5363-5366 4 p.

   Research output: Contribution to Journal/Magazine › Journal article › peer-review

7. Asparagine in plants

   Lea, P. J., Sodek, L., Parry, M. A. J., Shewry, P. R. & Halford, N. G., 1/02/2007, In: Annals of Applied Biology. 150, 1, p. 1-26 26 p.

   Research output: Contribution to Journal/Magazine › Journal article › peer-review

8. Formation of high levels of acrylamide during the processing of flour derived from sulfate-deprived wheat

   Muttucumaru, N., Halford, N. G., Elmore, J. S., Dodson, A. T., Parry, M., Shewry, P. R. & Mottram, D. S., 15/11/2006, In: Journal of Agricultural and Food Chemistry. 54, 23, p. 8951-8955 5 p.

   Research output: Contribution to Journal/Magazine › Journal article › peer-review